Glühwein

This winter accessory is all you need to get through the long cold winter or just kick up a holiday party. A few tricks to know beforehand:

First, any red wine will do but dry red wines work best at balancing with the sweetness. We tend to stick to chianti’s and cabernet sauvignons.

Second, you’re NOT burning off alcohol. That’s entirely opposite the point of good Glühwein. Warming rather than boiling is the only way to fully enjoy this concoction. It must be hot, to be sure, but it needn’t get to a boil. Just get it close and you’re ready to drink.

So here’s our favorite recipe but feel free to vary yours based on your personal taste.

Method:1. Slowly heat the red wine in a large saucepan or pot (don’t bring to the boil at any point as this will cause the alcohol to evaporate).2. Slice the lemon and add it to the wine along with the cinnamon, cloves, cardamom, star anise and sugar.3. Stir slowly until the sugar has dissolved. Leave to simmer gently for 10 to 15 minutes (again, don’t allow it to boil).4. Remove the cinnamon, cloves, cardamom, star anise and lemon slices.5. Pour into individual glasses (a ladle works well) and finish off by adding a thin slice of orange rind to each glass. Serve hot.